Category: Gluten Free Italian

Italian Pot Roast

When I was growing up in the 1960’s, Sunday morning in our Italian neighborhood was all about making the sauce.  I can still see my Mom’s Farberware Stockpot simmering on the stove, filled to the rim.

She often cooked a pot roast right in the sauce, as it was so easy to do and the resulting meal was delicious.  The aromas filled our home and beyond, in fact it seemed every kitchen in the neighborhood was busy preparing their own Italian Sunday Dinner.

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I always think of my mom when I make this recipe, but instead of stovetop I prefer using my crock-pot, which makes it virtually hands off while you go about your busy day.  The roast can be cooked on the weekend and reheated during the week, for an easy meal when you get home from work.  Chuck roast is an economical cut of beef and after nine hours in the crock-pot the meat will be melt in your mouth tender!

Ingredients:

  • 2-4 lb. chuck roast, allow 1/2 lb. per serving
  • 4 garlic cloves cut into slivers
  • 1/2 sweet onion, diced
  • cooking spray
  • olive oil
  • 1/2 cup red wine
  • 1 large can (28 oz.) tomato sauce
  • 3 tbsp. tomato paste
  • 1-1/2 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. marjoram
  • 1/2 tsp. parsley
  • 1 tbsp. brown sugar

Preparation:

I got a great deal on a 4 lb. chuck roast, so I cut it into 2 pieces and froze half.  A roast like this will shrink during cooking, so when planning portions I allow 1/2 lb. per person.  If you have leftovers, this pot roast is great in sandwiches the next day.

To get started, set up your crock-pot and mist with cooking spray.  Cut the garlic cloves into long slivers.  Use a paring knife to make slits in the top of the roast and insert the garlic slivers.

Sear the roast on all sides in a hot skillet with olive oil, then place it in the crock-pot.

Add onions to the same skillet and cook until translucent.  Add them to the roast then deglaze the skillet with the red wine and pour over everything.

Whisk the tomato paste into the tomato sauce along with the remaining ingredients, through brown sugar.  Add to the crock-pot and cook on low for 9 hours.  Give it a stir about halfway through.  You can serve it immediately, but my personal preference is to refrigerate it overnight.  The flavors will continue to meld, and the sauce will thicken.

The next day, reheat the roast on the stovetop over low heat.  You can see that mine was so tender that it had broken into two pieces.

Most of the onions will have melted into the sauce at this point, but if you want an extra smooth sauce (or have picky eaters) you can puree it with a stick blender.

Slice the roast and arrange on a serving platter.

Serve with your favorite gluten free pasta.  Jovial gluten free penne is one of mine.

Bring to the table with extra sauce and grated cheese.  The only thing missing here is fresh parsley from my herb garden.  I guess I’ll have to wait for summer and make this again!

Notes ♪♫ When starting the gluten free diet, you may feel like you will never enjoy your old family recipes again.  The truth is, many recipes like this one are naturally gluten free.  The only thing I changed was the pasta.  With a little patience and experimentation, I have learned that many of my childhood favorites can be recreated in My Gluten Free Cucina.

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Gluten Free Stuffed Peppers

Bell peppers are available year-round and come in so many beautiful colors!  We really love these Italian style stuffed peppers, so I decided to make a few.  The sausage and rice stuffing is delicious and can stand on its own as a casserole.  Since it can be made ahead, this is a nice easy meal to have when you get home from work.  Choose peppers that are uniform in size, and check that they can stand upright.

For a really special touch, try using my homemade Mushroom Soup and homemade Italian Sausage in this recipe, both are fabulous!  Of course, you can use store bought if you like, just make sure the ingredients are gluten free.    

This recipe will yield enough stuffing for 4 medium peppers.  In this post I am stuffing 2 peppers and serving the rest as a casserole.

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Ingredients: 

  • 1/2 cup long grain brown rice (uncooked) 
  • 1-1/2 cups gluten free Lower Sodium or Unsalted Chicken broth 
  • olive oil 
  • 1/2 sweet onion diced 
  • 3  garlic cloves minced 
  • 1 cup sliced mushrooms
  • salt and pepper to taste 
  • 8 oz. gluten free  Italian Sausage, casings removed
  • 1-1/2 cups gluten free Mushroom Soup 
  • 1/4 cup 1% milk, plus more as needed 
  • paprika 
  • 1/3 cup shredded gruyere cheese 
  • 1/3 cup gluten free  Italian breadcrumbs 

_____________________________________

  • 4 bell peppers, color of your choice 
  • 1/4 cup grated gruyere or Parmesan cheese 
  • 1/4 cup gluten free Italian breadcrumbs 
  • 2 cups purchased marinara sauce for serving or-
    • 1 medium can tomato sauce
    • 1/4 cup onion
    • 2 garlic cloves
    • 1 tsp. brown sugar
    • 1/2 tsp. each basil, oregano and marjoram
    • salt and pepper to taste 

Preparation: 

Cook the rice in the chicken broth.  I used long grain brown rice which takes about 50 minutes to cook, so I gave it a 35-minute head start before adding to the casserole. 

Next heat a deep, oven proof skillet to medium low and add the onions, mushrooms and garlic with a little olive oil.  Season with salt and pepper.

Cook for 2 minutes, stirring frequently.

Push the veggies to the side, leaving a space in the center of the pan and add the sausage.

Break up the meat with a spatula to brown it all over, then stir into the veggies.

When the rice has simmered for 35 minutes, add it to the skillet along with any broth that has not been absorbed.  Add the Mushroom Soup and 1/4 cup milk.

Sprinkle the top with paprika and place the skillet in a 350° oven.  Bake for 30 minutes uncovered. 

While the casserole is baking, make a small batch of marinara (or heat up prepared sauce).  Heat olive oil in a small saucepan, and begin cooking the onion and garlic, stir frequently until the onions are translucent.

Add 1 can of tomato sauce, 14.5 oz.  Season with basil, oregano, marjoram, ground pepper and 1 tsp. of brown sugar.

Simmer on very low heat while the casserole finishes cooking.

Stir the casserole after 30 minutes and add an additional 1/4 cup milk if it appears dry.  Continue baking for another 30 minutes.  The casserole should be set but moist.

Sprinkle the top with the Gruyere cheese and breadcrumbs. 

Broil on low for 5 minutes or just until the top is nicely browned.  You can prepare up to this point a day ahead.

Cut the tops off the bell peppers and remove the ribs and seeds.

Blanch in boiling water for 3 minutes.

Use tongs to remove the peppers from the water, and set them aside on paper towels to drain and cool. 

Arrange the cooled peppers in a baking dish coated with cooking spray and spoon in the stuffing.

Top with more cheese and breadcrumbs, then bake for 35 minutes at 350°.

Finish under the broiler for 1-2 minutes, just until the tops are browned. 

Remember I said the stuffing can stand alone as a casserole?  For those who don’t care for the peppers you can set aside some stuffing and simply top with cheese and breadcrumbs and finish under the broiler.  It’s delicious!

Serve with marinara sauce as a main course or side.  The peppers freeze well.  Just cool to room temperature and wrap them in foil, then store in freezer safe bags.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  My favorite gluten free breadcrumbs, I always have them on hand in my pantry.

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Borlotti Bean Soup

I love the smooth, creamy texture of Borlotti beans.  Also known as Cranberry beans, they are easy to work with, and an Italian favorite for winter soups.  When using dried beans, an overnight soak followed by a long slow simmer is the secret to success.  For soft, creamy beans that aren’t tough, don’t add salt until the final steps of the preparation.

I make soup frequently over the winter months.  I usually make a small pot, as it’s just the two of us and we don’t want to be eating it for weeks!  This recipe makes about 4 servings, but you can definitely double or triple the recipe for a larger family.

4 servings

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Ingredients:

Preparation:

Soak the beans overnight, then drain and rinse.  Add them to a soup pot with cold, unsalted water and 2 bay leaves.  Cover and simmer 45 minutes, drain and rinse.  Then one more time, back into the pot with cold unsalted water, cover and simmer 45 minutes, drain and rinse.

Wipe the pot clean and add a little olive oil.  Cook the carrots, celery, onion and garlic over low heat until vegetables are translucent and release some of their liquid.  Season with salt and pepper to taste.

Add the cooked beans, sage, thyme, turmeric and one more bay leaf.  Season with salt and pepper.

Add the chicken broth and simmer 1-1/2 hours.  Taste and adjust the seasoning if needed.

Remove from heat and add the cooked pasta or rice.  Cover and let stand for 30 minutes before serving.

Notes: ♪♫ If you like a creamier soup, you can partially puree the beans and veggies before adding the pasta.  Don’t forget to remove the bay leaves first!

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Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples at our house.  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Ingredients:

Preparation:

Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!

 

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Easy Gluten Free Italian Sausage Patties No Salt

Why make your own sausage?  Today we have so many brands of gluten free sausage that are widely available.  Why am I going through the trouble of making it from scratch?  The short answer, sodium.

As a woman of a certain age, I can tell you that when that check engine light goes on, you had best take it seriously.  So, a couple of years ago when my blood pressure started going up, up, up I decided to embrace low sodium cooking.

Just as when I was first diagnosed with Celiac disease, I went through everything in my pantry and checked the labels.  This time, instead of gluten I was looking for sodium.  Like gluten, it’s EVERYWHERE!

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I have replaced my favorite convenience items like chicken broth, canned tomatoes and beans with the unsalted version.  Some of my purchased spice blends had to go, and I’m ok with that since I can make my own without salt.

Now back to the sausage.  I love using Italian sausage in my recipes.  I add a little to my Meatloaf, Meatballs, Pizza, even my Shepherd’s Pie!  Alas, the store-bought sausage has way too much salt and now it too had got to go.

So today I made my first batch of Italian Sausage with NO SALT.  With this base, I can use it freely without worry about adding yet more salt into a recipe.

Maybe you’re not worried about sodium.  Why make your own sausage?  Because you control the ingredients.  Want less fat?  Instead of all pork use a combination of pork and turkey or use all turkey or chicken.  Don’t like fennel?  Leave it out.  Like it spicy?  Add more hot pepper flakes.  You get the idea.

My mother used to say that no one really knows what is in sausage.  Make your own and you will know!

Please note that I am not grinding my own meat nor am I using casings.  Remember, I called this an easy recipe.  ????

Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey
  • 2 tbsp. red wine vinegar
  • 1-1/2 tsp. peppercorns, ground
  • 2 tsp. parsley
  • 2 tsp. garlic granules
  • 2 tsp. onion granules
  • 2 tsp. basil
  • 1 tsp paprika
  • 1/4 tsp. red pepper flakes, ground
  • 1/2 tsp. ground fennel seed
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1 tsp. brown sugar

Preparation:

Measure the spices before you begin.  I used a coffee grinder to break up my peppercorns, fennel seed and red pepper flakes.

Add the pork and turkey to a large bowl.

Use 2 forks to break apart the meat and mix it together.  This will take some time and patience, as you want it well mixed but not compressed.

Add the vinegar one tbsp. at a time, mixing well after each addition.  Whisk the spices together and sprinkle over the meat, using the forks to incorporate the spices throughout the mixture.  If you’re not watching salt go ahead and add some here.

I used a scale to measure out 4 oz. patties.  I pressed them between wax paper squares.  This recipe yields 8 patties.

The patties need to rest for 12 hours in the refrigerator prior to cooking, this allows the flavors to meld, and the vinegar tenderizes the meat.

After 12 hours in the fridge the sausage patties are ready to be cooked or frozen.  They are great for breakfast or in a sandwich.

Use them in meat sauce, casseroles and stuffing.

Notes ♪♫ In most of my recipes I will recommend that you add salt or seasoning to taste.  Whether you need to limit salt for medical reasons or just a personal preference, when you cook from scratch you are always in control.

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Gluten Free Veal Meatballs with Pappardelle

Pappardelle are large, wide ribbons of pasta originating in Tuscany. According to Wikipedia, the name Pappardelle derives from the verb “pappare”, to gobble up.  In this dish, pappardelle noodles are paired with delicate veal meatballs in a mushroom wine sauce with just a touch of sour cream.  What a meal, and gobble it up we did!

These days, common pasta shapes like penne and fusilli are widely available in a variety of gluten free grains.  Still, I have yet to find an affordable gluten free replacement for pappardelle.  Read on to see how I quickly recreated the wide noodles I was missing with this easy kitchen hack, here’s a hint!

 

4 Servings

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Ingredients:

For the Pappardelle:

  • 6 ready bake gluten free lasagna sheets

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For the Meatballs:

  • 1/2 lb. ground veal
  • 1 egg
  • 1 tsp. minced garlic
  • 2 tbsp. sweet onion, finely chopped
  • 1 tsp. Italian parsley
  • salt and pepper
  • 2 tbsp. gluten free breadcrumbs
  • 2 tbsp. potato flakes

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For the Sauce:

  • 1/4 cup sweet onion, finely chopped
  • 1 tsp. minced garlic
  • olive oil
  • 1 tbsp. fresh Italian parsley, finely chopped
  • 1/2 cup baby spinach, coarsely chopped
  • 1 cup white mushrooms, sliced
  • 1 cup gluten free chicken broth
  • 1/3 cup white wine
  • 2 tbsp. sour cream
  • 1 tbsp. arrowroot starch

Preparation:

To make the pappardelle, I soaked the lasagna noodles in hot water to soften them up, just enough to cut through.  After about 10 minutes I used a pastry wheel to break each noodle into wide ribbons.  The edges were a little jagged but overall I was happy.

To make the meatballs, whisk the egg, garlic, onion, parsley, salt and pepper in a large bowl.

Add the veal and mix well, using your hands.

Add the breadcrumbs and potato flakes, and work thoroughly into the meat mixture.

Line a baking sheet with foil and coat with cooking spray.  Form 12-14 small meatballs, 1-1/2″ in size.

Broil the meatballs 4 minutes on each side, turning once.  The meatballs will still be a little pink, that’s fine.  They will finish cooking in the sauce.

Set up a large pot of salted water to boil.

To make the sauce, cook the onions and garlic in a heavy skillet or braising pan with a little olive oil.  Add the mushrooms, and cook until they begin to release their liquid.  Season with salt and pepper.  Add the wine and all but 1/4 cup of the chicken broth.

Add the spinach and stir it in to wilt.

Whisk the reserved 1/4 cup chicken broth, arrowroot starch and sour cream together until smooth and stir into the skillet.  Return the meatballs to the pan with the sauce and simmer a few minutes until heated through.

To finish the dish, cook the pasta noodles for about 3 minutes, just until al dente.  Drain the pasta and use tongs to drop the noodles into the skillet (so they don’t stick together).  Garnish with Italian parsley and serve.

Notes: ♪♫  Someday soon I will make pappardelle noodles from scratch.  Until then, I can absolutely recommend the  Barilla ready bake gluten free lasagna noodles that I used in this recipe.  I loved them in this traditional meat Lasagna recipe and will use this hack again to cut noodles of any length and width that I prefer!

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Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family.  Look at those crispy edges!  My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!).  Baked in a 9 x 13″ pan, it is very filling so a little goes a long way.  Serve as a main course with a simple salad, or in smaller portions alongside another dish.  You will have anywhere from 6 to 12 servings.

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Ingredients:

  • 12 oz. lean ground beef
  • 4 oz. Italian sausage (pork, turkey or chicken)
  • 1 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • tomato sauce – 1 can 29 oz. + 1 can 15 oz.
  • 1 tbsp. brown sugar
  • fresh ground pepper
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 eggplant sliced on a mandolin
  • 16 gluten free lasagna noodles
  • 16 oz. tub ricotta cheese
  • grated Parmesan cheese
  • cooking spray
  • fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board.  Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly.  Let them sit for 20 minutes then salt to taste.

Make the meat sauce.  Sauté the onions and garlic in 1 tbsp. olive oil.  When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano.  Season with ground pepper.  Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano.  Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray.  Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant.  Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese.  Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly.  Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered.  Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free!  A tip, when making gluten free Lasagna do not pre-cook the noodles.  No matter what the box instructions say.  Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

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Gluten Free Spaghetti with Squid Rings

Gluten Free Spaghetti with Squid Rings

This simple pasta dish is the embodiment of comfort food.  It is out of this world good.

Here in my home state of RI, squid is usually available year-round.  In fact, Calamari is the official state appetizer of Rhode Island.  If you can’t find fresh squid, look for it in the frozen section.  You can use squid tubes, tentacles or a combination in this recipe.  I’ll admit, I am a little squeamish about those tentacles!

Be sure to soak the squid in milk for 30 minutes before cooking.  This makes the flesh tender and lends a creaminess to the sauce.  Finishing the dish with garlic oil puts it over the top!

 4 servings

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Ingredients:

  • 6 oz. gluten free spaghetti
  • 8 oz. squid tubes, cut into rings (tentacles optional)
  • 1/3 cup milk
  • Italian seasoning, to taste
  • 1/4 cup olive oil
  • 5 garlic cloves
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 14.5 oz. can diced tomatoes
  • ¼ tsp. brown sugar
  • 1/2 cup white wine
  • ½ bag baby spinach (about 2 handfuls)
  • 3 tbsp. chopped fresh Italian parsley

Preparation:

Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk.  Sprinkle with Italian seasoning and soak for 30 minutes.  Squid can be tough if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender.

Next make the garlic oil.  Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes.  I used a simmer mat to keep the heat low.  When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.

Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil.  Add the tomato paste to the center of the skillet and let it cook 2 minutes.

Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning.  Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.

Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.

Cover and cook 7 minutes.

Uncover, add the baby spinach and stir it in just until wilted.

Drain the spaghetti and place on a serving platter.  Top with the squid and tomato mixture.  Finish with the garlic oil (you may remove the garlic first or leave it in), and garnish with chopped parsley.

Friends, this was the best seafood pasta dish and a very special dinner for two.  Not to mention easy and economical!  Enjoy this restaurant quality meal in your home tonight!

Notes: ♪♫ I used Bionaturae gluten free spaghetti in this recipe.  It’s a great choice if you are missing traditional “white” pasta.  The first time I had it in a restaurant, I thought they had mistakenly served me regular pasta!  It’s so good, no one will know it’s gluten free.

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Gluten Free Potato Gnocchi with Cassava Flour

Gluten Free Potato Gnocchi with Cassava Flour

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This recipe combines two of my favorite new ingredients, Cassava flour and Hannah sweet potatoes.  Cassava Flour is made from the root of the yucca plant, and so far I have made some delicious things with it.  Check out my Cassava English Muffins, or this delicious Sweet Potato Flatbread.  As I experiment more with this gluten free dough, all I can think of is pasta!

Hannah sweet potatoes are also new to my kitchen.  Have you seen this blond version of the sweet potato?  It has a thin pale skin and cream colored flesh that disappears into bread and pasta dough with ease.

The amount of flour needed in this recipe will vary depending on the moisture in the potato, and size of your eggs.  It does require some judgement, knowing when you have the right amount of hydration.  I recommend weighing the sweet potato after it is peeled, and then gradually incorporating the flour by feel.  You can always add more flour, but you can’t take it out!

Tip: Keep a pot of boiling water going as you make the gnocchi, and throw a few in.  When they float to the top, taste them.  Are they too mushy?  Add more flour to the dough.

Ingredients:

  • 10 oz. white sweet potato, peeled and cubed
  • 2 large eggs
  • 5 tbsp. cassava flour
  • 2 tbsp. arrowroot starch
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan gum
  • additional 1 cup cassava flour for kneading and rolling

Preparation:

Steam the peeled potato for 30 minutes or until very soft.  Cool to room temperature (important, so you don’t cook the eggs!).

In the bowl of a stand mixer, combine the cooled potato with the eggs.

Add the remainder of ingredients through xanthan gum to form a sticky dough.

Generously flour a cutting board with cassava flour and knead the flour into the dough until you can easily handle it and it doesn’t feel tacky.  Reserve any extra flour for rolling.

Wrap the dough in plastic wrap and rest for 10 minutes.  This allows the flour to absorb more of the moisture.

Divide the dough into 4 sections.  Work with one section at a time, keeping the rest covered so that it doesn’t dry out.

Roll the dough into a long rope, about 3/4″ thick.  Use a bench knife to cut the rope into 1/2″ pieces.

Flour your hands and roll each piece into a ball.

I used a bench knife to roll each piece over a gnocchi board.  You can also use a fork.

Always follow food safety guidelines!  Pasta made with eggs should be covered and refrigerated within one hour.

When ready to cook, boil a large pot of salted water.  Add the pasta and cook for about 3 minutes.  They are done when they float to the top.

Skim them out gently with a spider strainer and top with sauce.

Notes: ♪♫ If you would like to freeze some for another meal, place the tray in the freezer for an hour then transfer to freezer safe bags.

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Sausage and Mushroom Pizza with a Cauliflower Crust

Tonight I made a gluten free and grain free pizza with a cauliflower crust.  If you have never had a cauliflower pizza crust you will be amazed at how tasty it is, and without the grain you won’t be left with that overly stuffed feeling!  The most important thing you need to know about this pizza is that the crust and the toppings are cooked separately.  Only at the end are they assembled and finished together.  This pizza features my favorite Italian style toppings, sausage and mushroom!

As a main course, one pizza will be enough to serve 3 (2 slices each).

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. gluten free Italian Seasoning, divided
  • 1 cup Gruyere cheese, grated
  • 1 large egg
  • 6 oz. gluten free sweet Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • 1/3 cup sauce (use leftover from another meal or jar sauce)
  • 1/3 cup Parmesan cheese, grated
The Lazy Gastronome

Preparation:

Pulse the cauliflower in a food processor or mini chopper and measure 4 cups.  Do the same with the Gruyere cheese, you will need 1 cup.

Heat 2 tbsp. olive oil in a large nonstick skillet, and cook the cauliflower for about 3 minutes, stirring frequently.  Season with salt, pepper and 1/2 tsp. Italian seasoning.  When finished, transfer the cauliflower to a bowl and cool to room temperature (you don’t want the egg to cook).  To speed things up you can place it in the fridge for 20 minutes.

When the cauliflower has cooled, beat the egg, 1/2 tsp. Italian seasoning and the grated Gruyere cheese.  Stir in the cooled cauliflower until thoroughly combined.

Trace a large sheet of parchment to fit a pizza stone, and turn out the cauliflower mixture onto the parchment.

Use a wide spatula to spread the cauliflower in an even 1/2″ layer and neaten up the edges.  This spatula from Oxo was designed for flipping eggs, but I find it is the perfect tool for smoothing out the cauliflower.

Bake the crust for 20 minutes at 400º, then finish under the broiler for 3 minutes on high.  Here is the baked crust, golden and crisp around the edges.  Brush it lightly with olive oil.

While the crust is baking, cook the toppings in the same skillet with a little olive oil and remaining 1/2 tsp. Italian seasoning.  Remember, all toppings must be cooked through completely.  Drain the toppings after cooking, so they don’t weigh down the crust or make it soggy.

Spread the crust lightly with sauce, and add toppings in an even layer.

Finish with Parmesan cheese and broil for 3 minutes on high.

Grab the edge of the parchment and carefully slide the pizza onto a cutting board.  Slice into wedges and use a thin spatula to lift and serve.

Notes: ♪♫  If you enjoyed this post, be sure to check out my Cauliflower Pizza with BBQ Chicken, another gluten free and grain free favorite!

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